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To make Garlic Parmesan Roasted Cauliflower Soup, you will need: - 1 large head of cauliflower, cut into florets - 4 tablespoons olive oil, divided - 1 large onion, diced - 5 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream for a vegan option - 1 cup grated Parmesan cheese (use nutritional yeast for vegan) - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) You can swap ingredients based on your needs. For a dairy-free version, use coconut cream and nutritional yeast instead of cheese. If you want a richer taste, add butter instead of olive oil. You can also change the broth to chicken broth if you prefer. If you don’t have fresh parsley, try using dried herbs like thyme or rosemary for some extra flavor. Each serving of this soup offers a comforting mix of nutrients: - Calories: 350 - Protein: 9g - Total Fat: 28g - Saturated Fat: 15g - Carbs: 22g - Fiber: 4g - Sugars: 3g This soup is great for a warm meal. It fills you up while also being healthy. Adjust the cream and cheese to lower the calories if needed. Enjoy this rich soup that is packed with flavor and nutrition! {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). Take your large head of cauliflower and cut it into small florets. This helps them roast evenly. In a big bowl, toss the florets with 2 tablespoons of olive oil, salt, and black pepper. Make sure every piece is coated. Spread the florets on a baking sheet in a single layer. Roast them in the oven for 25-30 minutes. You want them golden and tender. Remember to stir them halfway through for even cooking. While the cauliflower roasts, grab a large pot and heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until it turns translucent, about 5-7 minutes. This step builds a nice base for your soup. Then, add the minced garlic and cook for 2 more minutes. The garlic should smell amazing at this point. Once your cauliflower is roasted, add it to the pot with the onions and garlic. Pour in 4 cups of vegetable broth and stir well. Bring this mixture to a gentle simmer and cook for about 10 minutes. After that, remove the pot from heat. Now, use an immersion blender to puree the soup until it's smooth and creamy. If you don’t have an immersion blender, you can carefully transfer it to a blender in batches. Just be cautious with hot liquids. Return the pot to low heat, and stir in 1 cup of heavy cream (or coconut cream for a vegan option) and 1 cup of grated Parmesan cheese. Mix until fully melted. Add more salt and pepper to taste. Your soup is ready to serve! Roasting the cauliflower right makes a big difference. First, cut the cauliflower into small florets. This helps them cook evenly. Toss the florets in olive oil, salt, and pepper. I use two tablespoons of oil for a rich taste. Spread the florets on a baking sheet. Make sure they are in a single layer. This allows them to roast well. Bake at 425°F (220°C) for 25 to 30 minutes. Stir the cauliflower halfway through to ensure even browning. When it turns golden brown, you know it’s ready! To make the soup creamy, I use heavy cream. If you want a vegan option, coconut cream works great too. After blending the roasted cauliflower with broth, add the cream. Return the pot to low heat and stir. This step brings the soup together. It ensures the flavors meld well. Always taste and adjust seasoning with salt and pepper. For more flavor, I love adding garlic. Sauté it with the onions until fragrant. Using fresh parsley as a garnish adds a nice touch. You can also sprinkle extra Parmesan cheese on top. If you want a kick, try a pinch of red pepper flakes. This simple addition can elevate your soup’s flavor. Pro Tips Roasting Technique: Ensure the cauliflower is spread out in a single layer on the baking sheet to promote even roasting and achieve that perfect golden color. Vegan Option: Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese for a creamy, dairy-free alternative. Immersion Blender Tip: If using an immersion blender, let the soup cool slightly before blending to avoid splatters, or blend in small batches if transferring to a regular blender. Garnishing Ideas: Consider adding toasted croutons or a drizzle of olive oil on top of the soup for added texture and flavor. {{image_2}} To make this soup vegan, swap heavy cream for coconut cream. It adds a nice richness. Instead of Parmesan cheese, use nutritional yeast. This keeps the cheesy flavor without dairy. You can still enjoy the same creamy texture and taste. Want to boost flavor? Add a squeeze of lemon juice. It brightens the soup and adds depth. You can also mix in some roasted garlic for a sweeter taste. A handful of spinach or kale will add nutrition and color. They will wilt nicely into the hot soup. If you like heat, add some red pepper flakes. Start with a pinch and adjust to your taste. For a milder soup, skip the spice altogether. You can also try adding smoked paprika for a smoky flavor without heat. Each option brings a new twist to the dish. You can store leftover soup in the fridge. Place it in an airtight container. It will stay fresh for about 3 to 4 days. Make sure to let it cool before sealing the lid. This helps keep the soup creamy and tasty. You can freeze this soup for later use. Allow it to cool completely first. Pour the soup into freezer-safe containers. Leave some space at the top, as it will expand when frozen. It can last for up to 3 months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. Reheating this soup is easy. For the best taste, use a pot on the stove. Heat on low and stir often until warm. If it seems thick, add a bit of broth or water. You can also microwave it in a safe bowl. Cover it loosely and heat in short bursts. Stir between each burst to warm evenly. Enjoy your delicious soup again! To make this soup vegan, swap the heavy cream for coconut cream. You can also use nutritional yeast instead of Parmesan cheese. These changes keep the soup creamy and rich without dairy. When you cook the soup, follow the same steps as in the recipe. The flavor will still be amazing! Coconut cream adds a slight sweetness, while nutritional yeast gives it a cheesy taste. Yes, you can! Feel free to use any broth you like. Chicken broth or mushroom broth can add depth. Just remember, using vegetable broth keeps it vegan. For cream, coconut cream is a great choice. You can also try cashew cream or almond milk for a lighter soup. Each option brings a unique flavor to the dish. This soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. You can also freeze the soup for up to 3 months. Just make sure to let it cool first. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until hot. This blog post walked you through making a delicious garlic Parmesan roasted cauliflower soup. We covered the key ingredients, healthy swaps, and detailed preparation steps. You learned tips for perfect roasting, achieving creaminess, and enhancing flavors. Variations allow you to customize the soup, and we discussed proper storage for leftovers. In my experience, this soup is easy and rewarding to make. Enjoy the cooking process and share it with friends. Happy cooking!

Creamy Garlic Parmesan Roasted Cauliflower Soup

A rich and creamy soup made with roasted cauliflower, garlic, and Parmesan cheese, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 4 tablespoons olive oil, divided
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream for a vegan option
  • 1 cup grated Parmesan cheese (use nutritional yeast for vegan)
  • to taste Salt and black pepper
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread the cauliflower on a baking sheet in a single layer.
  • Roast the cauliflower in the preheated oven for about 25-30 minutes, or until golden and tender. Stir halfway through for even cooking.
  • While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 2 minutes until fragrant.
  • Once the cauliflower is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth, stirring to combine. Bring the mixture to a simmer and cook for about 10 minutes.
  • Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. You can also transfer the soup in batches to a blender if you don’t have an immersion blender—just be cautious with hot liquids.
  • Return the pot to low heat, and stir in the heavy cream and grated Parmesan cheese until fully melted and incorporated. Season with additional salt and pepper to taste.
  • Serve hot, garnished with fresh parsley for a pop of color.

Notes

For a vegan option, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
Keyword cauliflower, creamy, soup, vegetarian